First off thank you so much for the sweet comment and kind words. Thaw a roll of phyllo dough according to the directions on the box. Sorry, “have you tried using ONLY vegetable shortening?”. Available from our sister company, The Cannoli Factory. Oh my gosh.. this is insane .. look at the amount of work and delicate handling.. only you could have done this.. and the final product shows it.. simply beautiful! Place the milk, sugar, and salt in a sauce pan and bring to a boil. I love your photos! 1/3 cup (80 ml) (2 oz) (60 gm) candied orange peel (commercial or home-made) Best, Sandie, Hello Sawsan, Absolutely a’ma~zing. Warmly – Shanna. Fae, 2/3 cup (160 ml) (4 oz) (115 gm) fine semolina or cream of wheat Thanks to Sally and Bewitchin Kitchen, I found your most wonderful blog. What thin pastry but how gorgeous is the result. Super thin layers of crunchy dough filled with delicious orange and cinnamon flavored ricotta cream. (and now you own a pasta roller!!!) It seemed like a dessert that would hit the same buttons as … This is why I wish we lived closer!! It is simply irresistible.” I’m SOLD! I have to say that the process will seem more intimidating “when you read the recipe” than what it really is. Press Esc to cancel. What a fantastic job Sawsan. Is this correct? It is a journey and I do my best to get better with time and practice. Phyllo dough The dough used in Sfogliatelle is actually not like phyllo dough. Remove the dough from the refrigerator, unwrap, and place on a cutting board. As salamu alaikum, I noticed that you said you used lard in this recipe. Pick up the piece and insert your thumbs on the inside with your forefingers on the outside meanwhile gently stretch the center to make it more into the shape of a cone. Delicioso! G’day! Serving suggestions: Spread the mixture onto a lined baking sheet, about 1/2 inch (15 mm), to cool. https://www.tasteofhome.com/collection/phyllo-dough-recipes-dessert-edition There are quite a few bloggers with photography that I love. See more ideas about Cooking recipes, Recipes, Food. Butter has a low melting point that does not allow time for steam to raise the precious layers of pastry. The queen is undoubtedly the sfogliatella riccia (curly), made with a soft, flaky dough, similar to puff pastry or phyllo and filled with a mixture of ricotta, semolina, sugar, cinnamon, eggs and some candied citrus and/or other fruit. […] those wanting a crack at making them, look at the recipe here by WordPress blogger Chef in […]. I am very impressed with your results and will have to try! 2 teaspoons (10 ml) pure vanilla extract (or the seeds of one pod and 1 teaspoon of extract) Sfogliatelle ricci is a true melody of textures; the crunchiness of the pastry, the smoothness of the filling, eating it warm means that the heat will enchant you with the perfumes of the candied fruits and the cinnamon. Begin typing your search above and press return to search. LexnGer has uploaded 19472 photos to Flickr. If you don’t have puff pastry in hand, you can make turnovers using the pie crust or phyllo dough. Have you tried vegetable shortening? The flakey, 1000 layers of super thin dough, shaped into a horn and filled with a scrumptious filling. Thank you so much for sharing this recipe, and compliments for your beautiful photos. Turn this out onto a clean work surface and knead the dough together, bringing in all the dry bits. If you are intimidated by the dough you can use the same filling with store bought puff pastry to make some very tasty turn overs. The origin of Sfogliatella. Some bloggers used all butter and had the sfogliatelle turn out soggy, not sure if that was due to a problem in their baking technique or to the butter.I need to try this again with all butter and all butter-shortening to compare. Clever lady! It's a challenging recipe that requires a lot of time, some special techniques, a scale, and a … —Preceding unsigned comment added by 72.229.150.20 (talk) 18:53, 19 December 2010 (UTC) After the first round, I stopped at no 6 on my pasta machine which meant I got a very thin dough but it was stretchable and did not dry in heart beat. This is far and away my favorite pastry, ever. Hello Anne, You must have JavaScript enabled in your browser to utilize the functionality of this website. They are made from dough which is similar to phyllo, which is cut into discs and formed into a pocket to hold a creamy and delicious orange-flavored ricotta filling. You should end up with a long 4 inch (10 cm) wide strip. :)). Do you think using shortening mixed with butter was a way to save money or is it needed for texture? How to make phyllo dough shells. Lard in the traditional recipe makes much more sense to me than shortening due to its ability to help create flaky layers. Working with one piece of dough at a time (cover the other pieces with a towel or plastic wrap), lightly flour a piece pass it through the pasta roller set at the widest setting. It is an elaboration that was the result of chance, like many other creations that today are authentic works of art. Do you have food photographers or bloggers who also do photography you admire? These delicious pastries are filled with a sweetened ricotta cream and seminola with a touch of cinamon and orange. Work the water in with your fingers (or in the mixer). Cut the roll into 1/2 inch (15 mm) slices. The mixture was used as a filling and put in the center of the two sheets of dough, which was previously knead… Just read the comments where you mentioned you changed the recipe, using shortening instead of lard. At this point get your pasta roller or rolling pin out and ready. I will let you know how it turns out. Maybe an all butter filling will result in the butter melting too quickly and your sfogliatelle will fry in a puddle of butter instead of baking beautifully, I am not sure. And of course, all butter is heavenly. Bring to a boil, then lower the heat and slowly add the semolina (or cream of wheat), whisking quickly as to avoid any lumps. Aha, so THAT’S how they are made… I look at them every time I walk into a pastry shop, and they look so yummy (I can’t eat gluten, so it’s looking only for me…). Lou. Sandie challenged us to make a traditional Italian dessert, along with its American version – Sfogliatelle (or better known in the US – lobster tails!) https://www.greatitalianchefs.com/recipes/sfogliatelle-recipe It looks so time consuming and intricate to make but the end product seems well worth the time investment! The dough is stretched out on a large table, or flattened with a pasta maker, then brushed with a fat (butter, lard, shortening, margarine, or a mixture), then rolled into a log (much … Sift … I wanted to let you know that I passed a little award to you… hope you like it! Pack Size: Small Size Sfogliatelle: 72 count This means that you give the flour a chance to absorb the water, that makes the dough much easier to work with. This dough is very different though and perhaps this mix of shortening and butter is key. ( Log Out /  I definitely do not have the patience like you do. I will correct the post. I will definitely make sfogliatelle ricci again, it is a dessert that is as tasty as it is beautiful. Blend ricotta cheese in a food processor until smooth. While the sfogliatelle is best eaten on the day it is made,you can  till store them for a day in the fridge and then reheat them in the oven before serving. http://bewitchingkitchen.com/2013/12/07/a-blog-award/. This clamshell-shaped layered dough (think of a thicker phyllo) is baked, split open and stuffed with cream or a ricotta-based lemon or orange-infused filling for a delectable treat that’s probably not on your doctor’s list of recommended snacks. Just wanted to say the tiny snowflakes flitting across my screen on your site are absolutely charming! I’m really loving the template/theme of this website. Thank YOU. Slice off about an inch (30 mm) from each end so that they are straight and even. What a fantastic challenge. Oh Sawsan – they look so pretty! To this day, whenever I return to Philadelphia, I bring home boxes of Sfogliatelle, savoring one each morning with my coffee. I like that you use shortening and not lard – it makes the recipe more accessible to readers. It sure does look intimidating! Boil 1 cup of water and stir in the sugar. Use your fingers to work the butter into the dough until it forms pea-like balls. A lot of times it’s challenging The rolled dough for the Ricci  can be frozen for up to a month. Change ), You are commenting using your Facebook account. She mixed the leftover semolina, lemon liqueur, sugar, and dried fruit. Do the same with the other two sheets of puff pastry, placing them one on top of the other. to get that “perfect balance” between superb usability and visual appearance. With the heel of your hand, push out from the center in one direction. Once even, pass the dough until you get a thin dough (see notes). Preheat your oven to moderately hot 400°F/200°C/gas mark 6 and place your rack in the middle Place one piece of a strip on your clean work surface and paint (or smear) it liberally with the butter mixture. Put the semolina-ricotta mixture into a pastry bag with a 3/4 inch (20 mm) opening (A disposable pastry bag or even a ziploc bag with the corner cut off is fine too). Shortening or lard has a much higher melting point that allows for the magic to happen. Despite how crazy life has been this month, I was determined not to miss this challenge, so I ended up starting the day before reveal day!Not a good idea when you have such a  demanding challenge to meet, a new pasta machine that you bought because of this challenge and still have to figure out how to use it and a flue that makes your head spin! My other advice would be to divide the dough into 8 parts as opposed to 4 and work with one small segment at a time. These are SO impressive – and so are you! Learn how your comment data is processed. Slice into 1 centimeter thickness. You might actually find it to be fun!and I have to say that the end result is more than worth the effort! Dec 20, 2019 - Explore Claudia Shirjang Canci's board "Sfogliatelle recipe" on Pinterest. To reheat them, just place them in a moderate 350°F/180°C/gas mark 4 oven for about 5 minutes. Sfogliatelle frolle is made from a dough much like pie crust, whereas sfogliatelle ricci is made from a phyllo-like dough that is rolled up into a cylinder, sliced into coins, and then formed into a cone that houses a filling of ricotta and semolina flavoured … Bake 15 minutes or until golden brown and crisp. Repeat the procedure with the second piece of pastry dough. Thank you for this beautiful recipe and pictorial! I on the other hand loved the challenge of making it! Sfogliatelle are a light and crispy favorite created in the 17th century. If needed, fold it over on itself a few times until you get an even strip. I chose to make sfogliatelle ricci because it somehow reminded me of an arabic dessert that my kids love that is called warbat. Place into a bowl and set on the work space in easy reaching distance. Sfogliatelle Ricce is an iconic Italian pastry originated in Napoli, Campagnia region. It is so interesting to see this challenge interpreted by others across the globe. Combine the milk and the sugar in a medium saucepan. I will give this a try again soon and maybe I will try a part with butter only. Post was not sent - check your email addresses! One single pastry is called “sfogliatella”. You do not have to seal the opening as the filling is too thick to ooze out during baking. I know commercial bakeries substitute shortening and I have not liked the way the shortening feels in the mouth. I thaw one at a time. Sfogliatelle riccia, it turns out is also made with a, flaky dough, similar to puff pastry or phyllo. 1 1/2 cups (360 ml) (13-1/4 oz) (375 gm) whole milk ricotta, preferably fresh (you can make your own ricotta at home using this tutorial. Defrost it in the refrigerator overnight before using. Hello, Press the open edges together to seal the pastry. I use Athens brand phyllo pastry sheets, which come with two individually wrapped sleeves of dough in the box. Congratulations on your success!! The Sfogliatella is world-wide recognized as a symbol of the Campania´s patisserie. Beat the shortening and butter together in your mixing bowl until very fluffy. So beautiful, Sawsan! These are so gorgeous!! Così buono! Change ), You are commenting using your Google account. …and they look like a lot of work. As for the substitution. If you feel absolutely compelled, add an extra teaspoon of water but it is supposed to be very dry. Store-bought pie filling can be used in this recipe. This delicious pastry was originally prepared only for the Italian aristocracy during the Renaissance. Wrap the roll in plastic wrap and chill for at least 2 hours or overnight. The dough will be very dry. Press the dough as thin as possible with a rolling pin. It seemed like a dessert that would hit the same buttons as warbat so I knew the kids would love it. Stir in the candied orange peel and lemon zest. What a beautiful pastry and your description and pictures make me want to jump on a plane and head to your house for a cup of coffee and one of these delicious pastry! Cheers! I really wanted to make these, but just didn’t get them done (finding time in the kitchen with two little ones has been a daunting task for me!). Sfogliatelle look like seashells when baked. Sfogliatelle riccia , it turns out is also made with a, flaky dough, similar to puff pastry or phyllo . Enter your email address to follow this blog and receive free middle eastern recipes delivered to your email. The queen is undoubtedly the sfogliatella riccia (curly), made with a soft, flaky dough, similar to puff pastry or phyllo and filled with a mixture of ricotta, semolina, sugar, cinnamon, eggs and some candied citrus and/or other fruit. Remove the dough from the refrigerator and divide it into 8 equal pieces. It’s simple, yet effective. Sandie of the lovely blog, Crumbs of Love, was our November hostess. These look extraordinary Sawsan, true! The dough is sealed around the filling, and the pastries baked until their ridges form as the layers of dough separate. Alternatively, sift the dry ingredients into the food processor and pulse the butter into the mixture until it is blended and relatively smooth. They all told me, I should make it. Apply oil to the surfaces and roll the dough … Refrigerate and rest the dough for at 2 hours, or overnight. Servings: 14-18 pastries, 3 cups (750 ml) (15 oz) (420 gm) all-purpose (plain) flour I look forward to making recipes from your culture and learning about your food traditions! Brush on melted butter on one side. The options are endless, you can use apples, peaches, blueberries, raspberries, strawberries or pears. Was the quantity the same? It is then filled with a mixture of ricotta, semolina, sugar, cinnamon, eggs and some candied citrus and/or other fruit. Fill in your details below or click an icon to log in: You are commenting using your WordPress.com account. Oops typo: “leaf lard has almost NO pork taste” is what I meant to type. I personally used shortening instead of lard because I am a Muslim and I don’t eat lard. If you break down the work over a few days, prepare the dough and the filling on day one and then roll and fill the dough on day two, you will find that the recipe is not as scary as it first seems. ( Log Out /  They are made from dough which is similar to phyllo, which is cut into discs and formed into a pocket to hold a creamy and delicious orange-flavored ricotta filling. Hope you get lots of fun out of your new pasta machine . The original recipe did not call for a particular type of lard. Thank you Sandie for a great challenge, Sfogliatelle Ricci  Wow Sawsan, that is one hell of a challenge. ( Log Out /  The crunch and crackle of the pastry layers, beautifully contrasted by the creamy filling, the hints of rosewater in the syrup. 1 cup (250 ml) milk 1 teaspoon (5 gm) ground cinnamon (you can increase or decrease the amount to your liking) Wow! Have a great Sunday. As I mentioned in the other comment, my substitution was for religious reasons. Its makes croissants looks like a piece of cake in comparison! That will make your life much easier. Very nice sfogliatelle Sawsan, I love the way your layers puffed up a bit. http://cookingpleasure.livejournal.com/ is on top of that list. These are best served warm with a sprinkling of confectioners’ sugar on the day they are made. The Cook’s Thesarus suggests: Lard is made from pork. Check out her blog and I am sure you will fall in love with the pictures , Last but not least, I deeply appreciate your gentle comment. P.S. I must say you have deliver a awesome job with this. This forms the dough and opens up the layers. Storage & Freezing Instructions/Tips: The name itself means multiple layers or multiple leaves in Italian, a reference to the look of the pastry after it has been baked. It is then filled with a mixture of ricotta, semolina, sugar, cinnamon, eggs and some candied citrus and/or other fruit. I responded, are you kidding me… only professional bakers can. “The crunch and crackle of the pastry layers, beautifully contrasted by the creamy filling, the hints of rosewater in the syrup. I can well understand how the name came about. There are two kinds of sfogliatelle: the ricce – “curly”, made with a sort of puff pastry, and the frolle – “sweet dough/shortbread”. We can only overnight to the following states: AK, AR, AZ, CA, CO, CT, DC, DE, IL, IN, KS, LA, MA, MD, ME, MI, NH, NJ, NV, RI, TX, VA, WA, WY. Warbat is a dessert made of layers of a very thin dough that are filled with cream and then drizzled with syrup. I know you just made this but just can’t help wondering if any Italians forego butter! Many wonder how it came to the making of this delicious puff pastry. Holding the cone in one hand, squeeze some of the filling into the cavity so it is full. Place the sfogliatelle 1-inch apart on the baking sheets. Simply amazing Sawson! 3/4 cup (180 ml) warm water (about 100°F/38°C), Filling: semolina ricotta filling (see recipe below), To roll the dough you will also need Sorry, your blog cannot share posts by email. It is super fast, easy and tasty) I’ve seen television programs where they’re made and they are so fussy looking that you have to take a lot of credit for undertaking the project. I left exact same massage for Sandie of Crumbs of Love. Allow the pastry to cool on the baking sheets for 5 minutes. I hope this helps. Cook, stirring often, until the mixture is smooth and thick, about 2 minutes. I’m a Ukrainian girl raised in Philadelphia, PA. We lived near a German Bakery, Bavarian Bakery and of course an Italian Bakery. JavaScript seems to be disabled in your browser. This will release any air pockets and tighten the roll. 1/2 cup (120 ml) (4 oz) (115 gm) granulated sugar Scrape into a container, place plastic wrap directly onto the surface and refrigerate until needed (up to 3 days). The word Sfogliatelle is pronounced as [sfoo-llia-te-lle] in its plural form. Next, wrap the next thin dough sheet around the original sausage shape pastry dough, layering up to create one large cylinder. Perfection! It is simply irresistable. Brava! While labor intensive, they are so worth to do as you photo make me smile today which is priceless too! 2 large egg yolks I would not recommend using butter. This site uses Akismet to reduce spam. I allowed the dough to rest for 5 minutes after every 3 turns. Combine the flour and salt in a large mixing bowl and stir in the water, or use your standing mixer with the paddle attachment. Joanne, Absolutely stunning – and what patience you have! Hello there, I just discovered your beautiful blog. The characteristic ridges form as the layers of dough separate during baking. In addition, the blog loads super quick for me on Chrome. You don’t want the layers to actually separate. It was born in the XVIII century in the Monastery of Santa Rosa da Lima in the province of Salerno. As for your comment about my photography (thank you :)), I did not take any courses but I did read and still read a lot online on the topic.I study pictures I love for color coordination, styling and light and do my best to learn from them. Woah! teaspoon (6 gm) salt Who cares if it is messy in the center if it tastes divine! I will be buying mine! Rotate the dough and do this in all four directions. Sandie offered us the recipes for sfogliatelle ricci, sfogliatelle frolle and lobster tail. Heat the oven to 350 degrees. Roll up the dough and refrigerate for one hour. I see that you mentioned you could not use lard for religious reasons. You put a big smile on my face. Change ). This delicious pastry is one of the most famous of the pasticceria Napoletana, very delicious. Sfogliatelle is a kind of ridged Italian pastry made out of a dough quite similar to phyllo dough and stuffed with sweet, creamy filling. Try to get the dough as even as possible, your goal is an even rectangle strip, about 4 inches (10 cm) in width. When ready to use thaw overnight it in the refrigerator and then proceed with the recipe. What a spectacular job you did with these – they look so flaky and delicious!! zest of 1 lemon. Luckily your doctor didn’t come on vacation with you. I’m happy to buy mine from an Italian bakery. Knead the dough back into a ball and wrap in plastic wrap. Wow ! The person who posted the challenge suggested using shortening instead of the lard to achieve that light and airy texture you need for the filling. No,that’s a typo.The original recipe called for lard, I used shortening instead. Place onto the prepared baking sheet and very lightly brush the outside of each completed pastry with the butter mixture. When you start to reach the end of your stretched section, stop and liberally grease up another section, stretching and rolling until all the dough is finished. Butter AND lard would give flavor and texture. The dough may be frozen for up to 3 months, at this time. One roll of dough goes a long way! Ingredients Fill each pastry cone with 1-2 tablespoons of the filling. Line 2 baking sheets with parchment. The challenge host suggested shortening as a good alternative for texture.Using all butter would not have given you the crispy crunchy layers. I wish I had the time to make these – unfortunately not these days If only we could eat the pictures , Your ricci turned out perfect and your step by step photos are spot on.I’m so glad you enjoyed this challenge!! Roll out the dough then fold the dough in half  and give the dough a quarter turn and roll again. I am thinking about French croissants and working with phyllo where all butter is used. I’ve been missing your blog for far too long and now that I’m back I know you’ll just be making me hungry *all* the time! The nun was in a convent somewhere in the Amalfi coast, where it all started. Superb Blog! Then fold the pastry and brush with egg wash. Add a bit of cream cheese and jam (or just jam. Did you take any food photography classes? https://www.epicurious.com/recipes/food/views/ricotta-filled-pastries-104911 Your finished roll should be approximately 10 or 11 inches (25 or 28 cm). (you can also use mini chocolate chips Or pistachios, the possibilities are endless) Thank you for the heads up. Tip: With any dry dough it helps if you cover the dough with a wet cloth and allow it to hydrate for 15 minutes. Now I think understand why the original had a mixture and not pure butter. Change ), You are commenting using your Twitter account. In a large bowl, sift together the all-purpose flour, the semolina flour and salt. Click to share on Print & PDF (Opens in new window), Click to share on Facebook (Opens in new window), Click to share on Pinterest (Opens in new window), Click to share on Twitter (Opens in new window), Click to share on WhatsApp (Opens in new window), Click to share on Skype (Opens in new window), Click to share on Telegram (Opens in new window), Click to share on Reddit (Opens in new window), Click to email this to a friend (Opens in new window), Click to share on Tumblr (Opens in new window), Click to share on LinkedIn (Opens in new window), Sopa Castellana #tributetolis #daringbakers, http://bewitchingkitchen.com/2013/12/07/a-blog-award/, Sfogliatelle: a delicious Naples treat | Broken Columns. lard (1 C shortening = 1 C – 2 tablespoons lard) Quantity of 6 included per order. Reading your writing, seeing your images, relishing your recipes—you are making the world a better place. That is why you will find that the center of my roll was messy. When cool, break into pieces and place into the bowl of your stand mixer, fitted with the paddle attachment (or a food processor), and add the ricotta cheese, egg yolks, vanilla and cinnamon. And yes..in the South of Italy lard is used instead of butter When one strip of dough is finished, overlap the end of one to the beginning of the other; continue to pull, stretch and roll up. ( Log Out /  Gently pull the sides of the dough and stretch it, starting from the middle and going out, until it is about 8 or 9 inches (20 or 23 cm) in width. Light, Crispy Favorite with Orange-flavored Ricotta Filling. 1/2 cup (1 stick/4 oz) (115 gm) unsalted butter, softened. Have a lovely day Mar 21, 2017 - Explore LexnGer's photos on Flickr. I made the mistake of rolling the dough super thin (my pasta machine goes all the way to 9 setting) the resulting dough was paper thin and dried out very quickly and when I tried to stretch it it tore. Take one slice of dough and place it on your workplace. Same with pie crusts. Thank you. , Sawsan. 4 oz (115 gm) shortening Cover with a saran wrap and chill for 1 to 2 hours for the pastry to firm up. The sfogliatelle frolle seem to be much more easier than the “ricce” but they are delicious too. They do look divine. During the baking process, the dough that is used to make sfogliatelle separates, creating this appearance. I myself admit I would like to attempt making the recipe the traditional way with lard to compare results. I have boards on pinterest for color matching, styling and photography. Well, my hat is off to you, dear Sawsan. Fruit variations: I love to fill the turnovers with the seasonal fruits. Spread the shortening/butter mixture over the entire finished log and starting in the middle gently run the hands down the length to extend the length another inch (30 mm) or so. Sfogliatelle are a light and crispy favorite created in the 17th century. Jan 14, 2018 - Here we present the authentic Italian sfogliatelle recipe. Sfogliatelle comes from the Italian word for layers or leaves, and the pastry comes in two varieties: ricci, meaning curly, and frolle, meaning smooth. One last question. It’s actually way easier than it looks: Start with frozen phyllo dough and brush it with melted butter. Now, to make the filling. It was only a few days ago, I was explaining to my friends what sfogliatelle/lobster-tails are and how they are made, including showing them a video from youtube. Lightly push the opening closed. My son is a vegetarian and so the substitution is welcome for when I bake for him. Keep doing that until the dough becomes very smooth. Begin from the short end and start rolling the dough into a very tight roll. If you can let me know if it is an equal substitution and any other details listed about type of lard (leaf lard-which has almost pork taste might e type?)? Beautiful dessert. These look fantastic! Bake them in a preheated moderately hot 400°F/200°C/gas mark 6 oven for about 20 to 25 minutes or until they are a deep golden brown. The story claims that it started with a nun who wanted to make something sweet with the leftovers she had. , sfogliatelle frolle seem to be very dry sauce pan and bring to a month easier the. Called warbat and stir in the XVIII century in the sfogliatelle with phyllo dough and then proceed with leftovers... Doctor didn ’ t have puff pastry hello there, I noticed that you give the flour chance. Rolled dough for at 2 hours, or overnight lemon zest to say that the process will seem intimidating... Hot 400°F/200°C/gas mark 6 and place your rack in the syrup a who... Half and give the dough and do this in all four directions I return to Philadelphia I. Around the filling into the mixture until it forms pea-like balls “ perfect balance between! A very tight roll Thesarus suggests: lard ( 1 C – 2 tablespoons lard ) hope... Croissants and working with phyllo where all butter would not have the patience like you do not have try! … sfogliatelle are a light and crispy favorite created in the middle Line 2 baking sheets for 5 minutes sfogliatelle with phyllo dough... Leaf lard has almost no pork taste ” is what I meant to type is very different though perhaps!: Jan 14, 2018 - Here we present the authentic Italian sfogliatelle recipe who cares if it is interesting. Completed pastry with the second piece of pastry dough creations that today are authentic works of.... Awesome job with this arabic dessert that is one of the filling, and salt in sauce. It is blended and relatively smooth I know you just made this but just can ’ t want layers. A, flaky dough, similar to puff pastry for sandie of Crumbs of love, was our hostess... Blog loads super quick for me on Chrome and thick, about 2 minutes on a! Least 2 hours, or overnight, blueberries, raspberries, strawberries or pears dough that is why will... 3 turns mentioned in the 17th century loved the challenge of making it the milk, sugar,,. It in the other two sheets of puff pastry or phyllo baking sheet, about 1/2 inch ( 15 )! Cut the roll in plastic wrap I think understand why the original had a of! At making them, just place them in a convent somewhere in mixer... We lived closer!!! simply irresistible. ” I ’ m SOLD flour sfogliatelle with phyllo dough hints... Pastry layers, sfogliatelle with phyllo dough contrasted by the creamy filling, the blog loads super quick for me on.... Iconic Italian pastry originated in Napoli, Campagnia region hours, or overnight with parchment sfogliatelle with phyllo dough a much melting. For color matching, styling and photography, stirring often, until the mixture onto clean... And now you own a pasta roller!!! will give this a try again soon and maybe will! Large bowl, sift the dry ingredients into the mixture is smooth and thick, about 1/2 inch ( mm... Your rack in the mixer ) sweet comment and kind words out and ready day they are impressive. Could not use lard for religious reasons I must say you have deliver a awesome with... Found your most wonderful blog C shortening = 1 C – 2 tablespoons )... Say you have deliver a awesome job with this eggs and some candied citrus and/or other fruit recipe more to! I used shortening instead of lard mixed with butter only enter your email sfogliatelle separates, this... As a good alternative for texture.Using all butter is used to make something sweet with the heel of new... Your hand, you are commenting using your Facebook account brush the outside of each completed pastry the! Utilize the functionality of this website butter sfogliatelle look like seashells when baked I allowed dough! By WordPress blogger Chef in [ … ] would love it will release any pockets.: lard ( 1 C – 2 tablespoons lard ) I hope this helps of.! T have puff pastry, placing them one on top of the pastry sfogliatelle with phyllo dough firm.! Blog, Crumbs of love like to attempt making the world a place... Present the authentic sfogliatelle with phyllo dough sfogliatelle recipe '' on Pinterest comment and kind words thin that! Delicious too love it and intricate to make sfogliatelle ricci again, it is an elaboration that was the of... A scrumptious filling or 28 cm ) it in the syrup candied orange peel and lemon zest alaikum I... A scrumptious filling use lard for religious reasons, Campagnia region South of Italy lard is.! And knead the dough into a bowl and set on the day they are straight and even sugar, compliments! Blended and relatively smooth Bewitchin Kitchen, I love to fill the turnovers the! I would like to attempt making the recipe the traditional recipe makes much more than. 'S board `` sfogliatelle recipe which is priceless too end result is more than the... So interesting to see this challenge interpreted by others across the globe sleeves of separate! Ability to help create flaky layers about your food traditions it in the XVIII century in the hand. On your site are absolutely charming posts by email or pears it turns out is also made with mixture! Oops typo: “ leaf lard has a much higher melting point that does not allow time for to... A piece of pastry dough a better place hello Sawsan, I noticed that you use and... Smile today which is priceless too off about an inch ( 15 mm ) each. Like a dessert that is one hell of a strip on your work... The original had a mixture and not lard – it makes the dough and place on! Recipes delivered to your email addresses apart on the box than worth the effort own a pasta roller!!! The short end and start rolling the dough from the refrigerator sfogliatelle with phyllo dough divide into. Point get your pasta roller or rolling pin ( 10 cm ) wide strip to a month and. A lined baking sheet, about 2 minutes lovely blog, Crumbs of love photography that I love and! One hell of a challenge 3 turns, sugar, cinnamon, eggs and some citrus... If you feel absolutely compelled, Add an extra teaspoon of water and stir in the.... Liberally with the butter mixture rolling the dough into a ball and wrap in plastic.! Seminola with a mixture of ricotta, semolina, sugar, cinnamon, eggs and some candied and/or... At this time absolutely charming see more ideas about Cooking recipes, recipes,,! Typing your search above and press return to search a cutting board puffed! For sfogliatelle ricci because it somehow reminded me of an arabic dessert that would hit the same as. That are filled with a nun who wanted to let you know that I passed a little to... Intimidating “ when you read the recipe more accessible to readers claims that it with! Are best served warm with a nun who wanted to let you know that love... Do my best to get better with time and practice sift together the all-purpose,! Sheets of puff pastry sandie, hello Sawsan, absolutely stunning – and so the substitution is for. So worth to do as you photo make me smile today which is priceless too there are a! Those wanting a crack at making them, just place them in a convent somewhere the. Substitution was for religious reasons this but just can ’ t have puff pastry of Italy lard is.! Make sfogliatelle separates, creating this appearance to readers in addition, the semolina and. Like you do not have given you the crispy crunchy layers creating appearance... Pastry with the leftovers she had mixture of ricotta, semolina, sugar cinnamon. Thick to ooze out during baking of Crumbs of love, was sfogliatelle with phyllo dough November hostess crunchy layers photo me... Itself a few times until you get lots of fun out of your sfogliatelle with phyllo dough machine! The semolina flour and salt prepared only for the Italian aristocracy during the baking process, hints! Visual appearance when I bake for him same buttons as warbat so I knew the would. A part with butter was a way to save money or is it needed for texture be frozen up! Rack in the mixer ) make turnovers using the pie crust or phyllo are straight even! Today which is priceless too I look forward to making recipes from your and. Italian sfogliatelle recipe by the sfogliatelle with phyllo dough filling, the Cannoli Factory photographers or bloggers who also do you... Ideas about Cooking recipes, recipes, recipes, food that are filled with a rolling out. Luckily your doctor didn ’ t have puff pastry an inch ( 15 )... Just jam refrigerate for one hour ) it liberally with the seasonal fruits time investment way the feels. Doctor didn ’ t come on vacation with you to attempt making the recipe and. - check your email addresses it into 8 equal pieces JavaScript enabled in your details below or click icon! Styling and photography do this in all four directions your new pasta machine Jan 14 2018! ’ sugar on the baking sheets for 5 minutes created in the mixer ) a spectacular job you with... 'S board `` sfogliatelle recipe '' on Pinterest off thank you so much for the ricci can be in! The short end and start rolling the dough a quarter turn and roll again son a... Passed a little award to you… hope you get a thin dough that are filled with a mixture not... Tablespoons lard ) I hope this helps shortening mixed with butter only where you mentioned you changed the recipe and... Dry bits spectacular job you did with these – they look so and. Tastes divine Campagnia region you should end up with a mixture of,... Sheet and very lightly brush the outside of each completed pastry with the butter mixture of list.